This week’s bag features Portobello Mushrooms! Portobellos are a common mushroom that can be simply defined as a larger, earthier and mature form of the common white mushroom. Named for the Italian town, Portobello, these mushrooms are versatile because of their size. They have a “meaty” texture and can be substituted for other proteins. Like all fungus varieties, Portobellos are one of the only natural sources of vitamin D.
Preparation
Use in soups and stews, baked pasta or rice dishes, as a beef substitute or in salads. Prepare whole by grilling or stuffing. Pair with fresh herbs, fresh cow’s milk cheeses, tomato or cream-based sauces, leafy greens, garlic and onions. Mushroom caps should be kept dry and refrigerated until ready to use; they will keep for up to a week. See full preparation instructions here.
Check out what else is in the bag!
Punalu’u Ahupua’a Farms members check here for this week’s bag items.
This week’s Meal Kit Recipe is Spigarello Stuffed Portobello Mushrooms!
